One-Pot Keto Jambalaya with Cauliflower Rice

Ingredients and Weight:

• 1 pound ground beef
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 pound andouille sausage, sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 ribs celery, chopped
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup dry white wine (optional)
• 1 head of cauliflower, riced (about 4 cups)
• 1/4 cup chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat a large pot or Dutch oven over medium heat.
2. Brown the ground beef and chicken thighs in the pot. Drain any excess fat.
3. Add the andouille sausage, onion, bell peppers, celery, garlic, thyme, oregano, and black pepper. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the tomato sauce, diced tomatoes, chicken broth, and white wine (if using).
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add the cauliflower rice and cook until tender, about 10 minutes more.
7. Stir in the parsley and serve.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 20g
• Protein: 30g
• Carbohydrates: 15g
• Dietary Fiber: 5g
• Sugar: 10g

Dish Characteristics:

• Rich and flavorful
• Savory and spicy
• Comforting and hearty
• Keto-friendly
• Gluten-free

User Comments:

• "This was so easy to make and tasted just like the real thing!"
• "I love that it's keto-friendly and packed with flavor."
• "The cauliflower rice is a great way to add vegetables and reduce carbs."
• "I added some extra shrimp and it was delicious!"
• "This dish is perfect for a crowd and can be easily reheated."

Special Precautions and Tips:

• If you don't have dry white wine, you can substitute with chicken broth.
• To make the jambalaya more spicy, add a pinch of cayenne pepper or diced jalapeño.
• Serve with a side of cornbread or rice for a more traditional meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.